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These cookies caught my eye when I was browsing the Cooking Light website. Jon loves lemon cookies, bars, cake, etc. He was thrilled when he left for school this morning that I was making these today. These turned out really good. They have a unique texture due to the cornmeal in them. The lemon flavor is slight, but pairs well with the ginger. A nice after dinner treat!

1 cup gluten-free flour mix – I used Carol’s Sorghum Mix (about 4 1/2 ounces, which was less than a cup)

Preparation

1. Preheat oven to 350°.

2. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and the next 4 ingredients (through ground ginger); stir with a whisk. Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Scrape sides of the bowl occasionally. Add egg; beat well. Beat in grated lemon rind. Add flour mixture to butter mixture, and beat at medium-low speed just until blended.

3. Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets. Bake at 350° for 12 minutes (I checked mine at 10 and they were done) or until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes or until firm. Remove from pans. Cool completely on a wire rack.

They were lovely…just made some tonight. Thanks for introducing the recipe. I used GFP’s French Bread Mix for my flour mix. Seemed to work well although the cookies seem fragile…were yours fairly delicate?

I love them though, already ate four!!

My dough seemed dry and I had to form little balls and half I smushed with a glass bottom and the other half I let the balls just flatten as they baked. The smushed ones seemed to come out better for some reason. My dough may have been dry because the only liquid is the egg (and the soft butter) but my eggs are smaller than most cause they come from my own hens… they don’t produce very large eggs. Close to large but not quite.